Rice Pudding With Dried Fruits And Nutmeg
|Rice||2⁄3 Cup (10.67 tbs)|
|Water||4 Cup (64 tbs)|
|Eggs/3 ounce egg substitute||3 Large|
|Whole milk/2% low fat milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Unflavored gelatin||1 Tablespoon (1 Package)|
|Cold water||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Peaches||1⁄4 Cup (4 tbs)|
|Dried fruits||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
In large saucepan, combine rice and salt with 4 cups water; bring to a boil.
Reduce heat; simmer until most of the water has been absorbed, stirring occasionally.
In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
Stir egg mixture into rice mixture and cook on low heat until thickened.
Do not boil.
In small bowl, sprinkle gelatin over 1/4 cup cold water and let soften 10 minutes.
Add gelatin mixture to rice mixture.
Add dried fruit.
Cover and refrigerate, stirring occasionally.
Whip cream until soft peaks form; fold into rice mixture.
Refrigerate 2 to 3 hours.
Garnish with additional freshly grated nutmeg, fresh fruit and coconut.